Loaded Baked Potato Soup

3 Large baking potatoes
(about 1/2 lb)
3 1/2 cups of Milk
4 Oz of Cream Cheese Softened
2 tbsp of butter
2-3 green onions with tops sliced
4 oz of Sharp Cheddar grated
Salt
Pepper

Optional toppings: chopped cooked bacon, sour cram or steamed broccoli

1. Slice potatoes in half ; place in casserole dish. Pour 1/2 coup of the Milk over potatoes. Microwave on HIGH 11 minutes. Remove dish from Microwave. Move center potatoes to ends of baker and outer potatoes to the center. Cover: microwave on HIGH 8-11 minutes or until potatoes are easily pierced with fork. Remove baker from microwave. Coarse mash potatoes with masher.

2 Meanwhile, whisk cream cheese until smooth in a mixing bowl. Slowly add remaining 3 cups of Milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 Minutes or until mixture is hot. Slice green onions.

3. Carefully remove dish from microwave. Grate cheddar cheese over chowder using rotary grater; add green onions, salt and black pepper and mix using small mix 'n 'scrapper until cheese is melted. Serve with toppings, if desired.
*** This is a Pampered Chef favorite.